Eucharistic bread

[fall_fox]

Oh my goodness, that wasn’t my intention at all. I am just aware that some people can be quite possessive about their ‘jobs’ in a parish and sometimes that might lead one into the temptation of pride. It was just an aside, it wasn’t an accusation. I’m very sorry if you perceived it as such.

I was making a point, but I thought what I said about looking into the feather in the cap thing, you would understand that I wasn’t totally serous, that I wasn’t upset. Just the point that there are usually a certain number of people that have time or want to do what they do for the parish.

 

[FrDavid96]

For Holy Thursday, I make the bread to be used for the Holy Eucharist, for my Parish. I know all the rules concerning what should be in it, but had a thought that might make it just a little more palatable. Wheat germ, of course, is a natural part of a grain of wheat, would there be anything wrong with adding more wheat germ to the bread mix as you were making the bread? I really can’t see that there should be a problem. it’s not the same as adding sugar, honey, oil, or anything else someone might put in there to improve the taste and or texture.
What difference does it matter about how it tastes? Not much, but the companies that provide the hosts for communion have improved the taste and texture of the hosts, within the rules of the Church. So why shouldn’t I try to do the same?

After reading ConstantineTG’s post, I thought about this a bit more.

Your purpose here is to add some wheat germ to change the taste and texture just a bit, right?

In other words, you’re taking white flour and adding wheat germ to it in order to make it more like a whole wheat flour.

The solution seems rather simple then.

Instead of using flour with the germ removed and adding the germ back into it, just use some whole wheat flour in the mix. Either white or whole wheat flour is perfectly valid for the Eucharist. Just because it typically comes packaged as one-or-the-other doesn’t mean that it must be used that way. Try some experiments at home with maybe 4 cups white and 1 cup wheat and see what happens. Then adjust the proportions to get what you want.

 

[ConstantineTG]

After reading ConstantineTG’s post, I thought about this a bit more.

Your purpose here is to add some wheat germ to change the taste and texture just a bit, right?

In other words, you’re taking white flour and adding wheat germ to it in order to make it more like a whole wheat flour.

The solution seems rather simple then.

Instead of using flour with the germ removed and adding the germ back into it, just use some whole wheat flour in the mix. Either white or whole wheat flour is perfectly valid for the Eucharist. Just because it typically comes packaged as one-or-the-other doesn’t mean that it must be used that way. Try some experiments at home with maybe 4 cups white and 1 cup wheat and see what happens. Then adjust the proportions to get what you want.

Why didn’t I think of that

I always bake with a mix of unbleached flour and whole wheat. Yes, whole wheat hosts have been made. I’m pretty sure a mix of both is perfectly valid.

 

[Phemie]

Why didn’t I think of that

I always bake with a mix of unbleached flour and whole wheat. Yes, whole wheat hosts have been made. I’m pretty sure a mix of both is perfectly valid.

I always used both in a 50/50 proportion when I baked altar bread, which in one parish was every week and in a couple of others on special occasions only (preached retreats or Holy Thursday).